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Chicken Bruschetta

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staff-author
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Chicken Bruschetta laid on a white table, a perfect summer appetizer.
This quick and easy appetizer is perfect for a summertime party can be made with pesto, arugula and figs for vegetarian guests.

The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.

Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.

Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.

Enjoy these dishes at a summer gathering of your own design!

CHICKEN BRUSCHETTA RECIPE

Note: If you have vegetarian guests, grill extra bread, spread it with pesto, sprinkle fresh arugula and sprouts on top… and maybe a slice of ripe fig!

For the crostini

Sliced French baguette

Olive oil

Salt

Pepper

1/2 tsp Garlic power

1/2 tsp Onion powder

For the chicken

1 lb chicken breast

1 tbsp olive oil

1 tbsp balsamic vinegar

½ tsp oregano

½ tsp salt

½ tsp pepper

For the tomatoes

1 cup diced tomatoes

¼ cup fresh chopped basil

1 tbsp olive oil

Salt

Pepper

1/4 tsp Dijon mustard (set aside for plating)

Slice baguette, drizzle with olive oil, and season with salt, pepper, garlic and onion powers. Bake for roughly 10 minutes or until lightly crunchy. If you grill them, put the flame on low and watch them carefully!

Mix chicken with oil, vinegar, and seasoning. Grill till ready. Dice chicken into ½-inch squares.

Dice tomatoes and mix with basil, olive oil, salt, and pepper. Mix tomatoes and diced chicken.

Spread crostini with Dijon mustard.

Top crostini with tomatoes, then chicken, and serve.

Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build

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Gnocchi Sbatúi

By
Abdul Rafay
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0
A white oval platter piled high with Gnocchi Sbatúi, or beaten gnocchi, covered in melted butter, cheese, and pepper, set on a dark, gray marble surface.

What’s person to do under total “lockdown” conditions for weeks on end? A person learns to cook! Giacomo Marchiori is documenting his family’s recipes on Instagram, and he graciously agreed to let TABLE Magazine translate and publish them for “quarantine chefs” on this side of the Atlantic. Grazie infinite, Giacomo!

Follow him: @giacomocucina

Direct from Verona, Gnocchi Sbatúi

These gnocchi come from Lessinia, a mountainous region of the province of Verona which is rich in excellent milk, butter and cheeses. This simple but delicious dish recalls the flavors of a bygone age. They are called sbatui (which means beaten in the dialect of the region) because the batter is whisked vigorously.

The ingredients are very simple, like the recipe, but they must be of top quality. If you can find malga butter or Monte Veronese stravecchio cheese, you win this round in the kitchen!

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A white oval platter piled high with Gnocchi Sbatúi, or beaten gnocchi, covered in melted butter, cheese, and pepper, set on a dark, gray marble surface.

Gnocchi Sbatúi

  • Author: Giacomo Marchiori
  • Yield: Serves 4 People 1x
Print Recipe

Description

Sbatui gnocchi from Lessinia are rustic, hand-scraped dumplings made by whisking flour with salted hot water.

Ingredients

Scale
  • 2 cup water (remove 1 tbsp from the second cup, because converting from metric measurements is inexact)
  • 2 ½ cup flour
  • 1/3 cup Parmigiano Grana Padano cheese, grated fine
  • 1/3 cup Monte Veronese Stravecchio cheese (preferably from Lessinia), grated
  • ¾ cup butter (lightly browned in a saucepan over low heat)

Instructions

  1. First, Heat a pot of salted water to 160 ° F.  (Note: Americans never put enough salt in their water: it should taste like seatwater.)
  2. Next, sift the flour into a heat-resistant bowl, add 2 cups of the hot, salted water and whisk vigorously until the mixture is smooth.
  3. Transfer the dough onto a flat plate.
  4. Bring the salted water to a full boil.
  5. Scrape small bits of the batter into boiling water
  6. With a knife, scrape small, irregular pieces of dough off of the edge of the plate and into the boiling water. Cook for 15 min.
  7. Once cooked, layer in a heat resistant dish with the grated cheeses and the lightly browned  butter.
  8. Serve very hot. Eat immediately.

Notes

A note about the cheeses: Grana Padano cheese is aged 9 months. It is made in across northeastern Italy, though the best known version in the US comes from Emilio-Romagna, in the Po River valley.

Stravecchio, which means “extra old,” is aged much longer and comes only from Verona. The aging creates a different flavor profile.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Giacomo Marchiori

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